Ingredients

Directions

Toss grated zucchini with 1/2 t salt and let stand 30 minutes.Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.Saute zucchini in a hot nonstick skillet, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram. Let mixture cool to warm.Lightly beat eggs with zucchini, pepper, and remaining 1/8 t salt.Heat a 7 inch skillet over high heat, add egg, distributing zucchini evenly and cook until egg mixture is set around edge.Reduce heat to moderately low and cook until softly set but top is still moist, about three minutes.Slide omelet onto a large plate. Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up in the skillet. Cook omelet about one minute the slide omelet onto serving plate.